Brown-Betty Buttons (No. 3)

Melt 2 sticks butter over medium heat until browned, then cool. Make Classic Sugar Cookie dough (No. 1) with the browned butter in place of the 2 sticks butter and use just 1 egg yolk and 3/4 cup granulated sugar total (omit confectioners'). Scoop into tiny balls and bake 10 to 12 minutes at 325 degrees. Cool, then sandwich with raspberry jam and dust with confectioners' sugar.

Black and Whites (No. 5)

Make Classic Sugar Cookie dough (No. 1) without baking powder; chill 2 hours. Roll out to 1/8 inch thick, then cut into 2-inch rounds and chill 30 minutes. Bake 8 to 10 minutes at 350 degrees. Cool, then spread with vanilla frosting on one side and chocolate on the other.

Holiday Windowpanes (No. 7)

Make Classic Sugar Cookie dough (No. 1) without baking powder; chill 2 hours. Roll out to 1/4 inch thick and cut into large Christmas-tree shapes. Cut out smaller trees from centers. Place on silicone mats and bake 6 to 8 minutes at 350 degrees, then sprinkle the centers with crushed hard candies and bake until melted, 2 to 5 more minutes.

Easy Whoopie Pies (No. 30)

Make Classic Chocolate Cookie dough (No. 21) with 3 eggs and 3/4 teaspoon baking powder total; add 6 ounces melted semisweet chocolate with the eggs. Roll into balls and bake 6 to 8 minutes at 375 degrees; cool slightly. Flip over half the cookies, top each with a marshmallow and return to the oven to soften, 2 minutes. Top with the remaining cookies.

Cinnamon-Sugar Rolls (No. 43)

Trim store-bought pie dough into a rectangle. Spread with softened butter and sprinkle with a mixture of ground cinnamon and sugar. Roll into a log, then flatten slightly. Brush with beaten egg, sprinkle with more sugar and bake 15 to 20 minutes at 375 degrees. Cool, then slice into thin pieces.

Divinities (No. 44)

Mix 4 cups granulated sugar, 1 cup light corn syrup and 3/4 cup water in a saucepan, then cook over medium heat without stirring until 250 degrees on a candy thermometer. Beat 3 egg whites until firm; drizzle the hot syrup into the whites and beat until stiff. Stir in 1 teaspoon vanilla and 2 cups chopped hazelnuts or pecans. Shape into small balls with buttered hands, then roll in more chopped nuts and cool.

Rice Petits Fours (No. 48)

Melt 3 tablespoons butter and a 10-ounce bag of marshmallows in a saucepan over low heat. Remove from the heat and stir in 6 cups crispy rice cereal. Press into a 9-by-13-inch baking pan. Spread with 12 ounces melted bittersweet chocolate and sprinkle with nonpareils, then let harden. Cut into small squares.

Rugalach (No. 49)

Cut store-bought pie dough into 16 wedges (like a pizza). Starting from the tip, spread apricot jam over the top two-thirds of each wedge; sprinkle with chopped pecans. Roll from the fat end in to form a crescent shape. Brush with beaten egg and chill 30 minutes. Bake 30 to 35 minutes at 325 degrees.